Comparative studies on fermentation products of cocoa beans

descriptionPublicationkeyboard_double_arrow_right Article 01 May 1993 English Publisher:Springer Science and Business Media LLCJournal:World Journal of Microbiology & Biotechnology, volume 9, pages 381-382 (issn: 0959-3993, eissn: 1573-0972,

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Authors: O A, Samah; N, Ibrahim; H, Alimon; M I, Karim;

doi: 10.1007/bf00383085

pmid: 24420048

Comparative studies on fermentation products of cocoa beans

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Abstract

The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.

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